Flavor-Packed Bang Bang Chicken (Print-Friendly Version)
Crispy chicken coated in creamy, spicy-sweet sauce; perfect for sharing and sure to please any crowd.
# What You’ll Need to Make This:
→ Chicken and Marinade
01 -
680 grams chicken tenderloins, boneless and skinless
02 -
240 millilitres buttermilk
03 -
1 large egg
→ Coating
04 -
95 grams all-purpose flour
05 -
65 grams cornstarch
06 -
100 grams panko breadcrumbs, plain
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon kosher salt
09 -
0.25 teaspoon ground black pepper
10 -
0.125 teaspoon cayenne pepper
→ Frying
11 -
Canola oil, sufficient for deep frying
→ Bang Bang Sauce
12 -
240 grams mayonnaise
13 -
120 millilitres Thai sweet chili sauce
14 -
20 millilitres sriracha
15 -
30 millilitres honey
→ Garnish
16 -
Fresh parsley, finely chopped
# How to Prepare:
01 -
Combine chicken tenderloins, buttermilk, and egg in a bowl. Mix thoroughly, cover, and refrigerate for a minimum of 30 minutes.
02 -
In a shallow dish, blend flour, cornstarch, panko breadcrumbs, garlic powder, kosher salt, black pepper, and cayenne pepper until evenly mixed.
03 -
Pour canola oil into a deep skillet or Dutch oven to reach approximately 5 centimetres depth. Heat to 175°C.
04 -
Remove chicken pieces from marinade, allowing excess to drain. Dredge each in the breadcrumb mixture, pressing firmly to ensure thorough coating.
05 -
Working in batches, fry coated chicken for 4 to 5 minutes until golden and cooked through. Drain on a wire rack or paper towels.
06 -
In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and honey until homogenous. Adjust sriracha for desired heat.
07 -
Toss hot fried chicken with prepared sauce in a large bowl. Garnish with fresh parsley and serve immediately.
# Extra Tips:
01 -
For extra crispiness, allow coated chicken to rest for 5 minutes before frying so the crust adheres firmly.